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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a great recipe for when your fresh vegetables are coming in from the garden. Ingredients:
4 medium fresh tomatoes |
6 tablespoons butter, divided |
1 medium carrot, coarsely chopped |
8 radishes, coarsely chopped |
2 green onions, thinly sliced (green and white parts) |
1 small cucumber, peeled, seeded, and coarsely chopped |
1/2 cup fresh peas or 1/2 cup frozen peas |
1 tablespoon fresh parsley, chopped |
1/2 teaspoon dried oregano |
2 garlic cloves, minced |
1/2 teaspoon salt |
4 teaspoons grated parmesan cheese |
4 teaspoons seasoned dry bread crumbs |
1 teaspoon sugar |
Directions:
1. Cut a thin slice from the top of each tomato. Leaving a 1/2 inch thick shell, scoop out the pulp. Discard, or save for another use. Invert the tomatoes onto paper towels to drain.
2. In a skillet, melt 4 tbsp butter over medium-high heat. Saute the carrots, radishes, green onions, cucumber, peas, parsley, oregano, garlic and salt until the vegetables are tender.
3. Stuff the tomatoes with the vegetables and place in a greased shallow baking dish.
4. Melt the remaining butter; stir in the Parmesan cheese, bread crumbs and sugar. Sprinkle over the tomatoes.
5. Bake uncovered at 400 degrees for 20 minutes or until the crumbs are lightly browned.
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